Cichorium endivia L. tea drink and preparation method thereof
A production method and a technology for Kuju tea, which are applied in the field of nutrition and health care beverages, can solve the problems of single taste, monotonous nutrition, and few varieties of beverages with efficacy, and achieve the effects of unique flavor, anti-aging and good health care effects.
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Embodiment 1
[0027] Embodiment 1 selects bitter chrysanthemum concentrated juice 20%, tea polyphenols 0.2%, white granulated sugar 10%, citric acid 0.35%, sodium citrate 0.03%, VC 0.02%, iso-VC sodium 0.01%, salt 0.03%, food flavor 0.05%, add purified water to 100%. Make bitter chrysanthemum tea beverage by above-mentioned preparation method.
Embodiment 2
[0028] Example 2 select bitter chrysanthemum concentrated juice 10%, tea polyphenols 0.3%, white sugar 8%, citric acid 0.25%, sodium citrate 0.06%, VC 0.03%, iso-VC sodium 0.005%, salt 0.02%, food flavor 0.03%, add purified water to 100%. Make bitter chrysanthemum tea beverage by above-mentioned preparation method.
Embodiment 3
[0029] Embodiment 3 selects bitter chrysanthemum concentrated juice 15%, tea polyphenols 0.25%, white granulated sugar 9%, citric acid 0.3%, sodium citrate 0.045%, VC 0.025%, iso-VC sodium 0.0075%, salt 0.025%, food essence 0.04%, add purified water to 100%. Make bitter chrysanthemum tea beverage by above-mentioned preparation method.
[0030] The invention opens up a new approach for the development and utilization of bitter chrysanthemum, the preparation method provided by the invention is simple and feasible, can implement industrialized production, has low preparation cost, and is suitable for popularizing beverage products by the public.
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